Thai🍰 Sweets & drinks

Khao Keng with Palm Sugar - Ultra Soft Glutinous Rice Cake Recipe

Name: Khao Keng with Palm Sugar - Ultra Soft Glutinous Rice Cake Recipe
Total time: 1 h 35 min
Yield: 24 servings
Cuisine: Thai
Ingredients: 450 g glutinous rice flour; 240 g brown sugar; 150 g palm sugar (jaggery); 300 ml water (for sugar syrup); 330 ml water (for kneading dough); ~24 dried banana leaf cups (5-petal style, approximately 6 cm wide); ~2 tbsp vegetable oil (for greasing cups); ~¼ tsp red food coloring

⏱ 95 min🍽 Serves 24

A traditional Thai palm sugar sticky cake with an exceptionally soft glutinous rice flour dough. The dough is kneaded thoroughly to develop a sticky, elastic texture, resulting in cakes that remain tender even after a full day. Sweet aroma and flavor from brown sugar and palm sugar combined. Easy to make and habit-forming once tasted.

Adapted from a video by ครัวแม่โบ BowCooking

ขนมเข่งน้ำตาลโอทึ้ง สูตรแป้งโคตรนุ่ม นุ่มนานข้ามวัน หอมหวานอร่อย ได้ลองแล้วจะติดใจ ทำง่ายๆ

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Ingredients

glutinous rice flour450 g
brown sugar240 g
palm sugar (jaggery)150 g
water (for sugar syrup)300 ml
water (for kneading dough)330 ml
dried banana leaf cups (5-petal style, approximately 6 cm wide)~24est.
vegetable oil (for greasing cups)~2 tbspest.
red food coloring~¼ tspest.

Steps

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1
Prepare the palm sugar syrup. Add 150 g of palm sugar to a pot with 300 ml of water and bring to a boil until the sugar dissolves completely. Set aside.
2
In a mixing bowl, combine 450 g of glutinous rice flour and 240 g of brown sugar, and stir well.
3
Add 330 ml of water gradually while kneading the dough continuously. This kneading step is crucial for achieving the ultra-soft texture of the final cake.
4
Continue kneading for approximately 15 minutes until the dough becomes sticky and elastic. The longer you knead, the softer the final texture.
5
Pour in the prepared palm sugar syrup and knead until fully incorporated. The dough will take on a deeper color.
6
Cover the bowl and let the dough rest for about 2 hours to allow it to fully absorb the water.
7
Prepare the dried banana leaf cups by coating the inside of each with vegetable oil.
8
Arrange the oiled banana leaf cups in a steamer or steaming pot.
9
Pour approximately half a pot of water into the steamer and bring to a boil.
10
Distribute the rested dough into the prepared banana leaf cups and steam for 20 to 30 minutes, depending on the size of the cups. Smaller cups take about 20 minutes; larger ones take about 30 minutes.
11
The cakes are done when they puff up. Test doneness by inserting a toothpick into the center; if it comes out clean with no wet dough clinging to it, the cake is fully cooked.
12
Remove the cakes from the steamer and let them cool slightly. Dip a small brush or toothpick into red food coloring and gently dab it on the surface of each cake for decoration.
13
Allow the color to dry before serving. This recipe yields 24 cakes.

Khao Keng with Palm Sugar - Ultra Soft Glutinous Rice Cake Recipe

Ingredients

Steps

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